Preheat the oven to moderate, 180°C (160°C fan-forced).

Wash the cavity of the chicken under cold water; pat dry with absorbent paper. Insert two of the thyme sprigs, lemon and two of the garlic cloves into the cavity of the chicken. Tuck wings under chicken, tie chicken legs together with kitchen string.

Place the chicken, breast side up, on a wire rack in a small baking dish. Rub soft butter all aver skin of chicken, sprinkle with the salt and pepper. Roast, uncovered, in a moderate oven for 20 minutes.

Cut onions into wedges. In a separate medium baking dish combine the onion, remaining garlic cloves and olive oil. Roast with the chicken in a moderate oven for 50 minutes. Add the cherries to onion mixture, toss gently to combine. Sprinkle chicken with remaining thyme leaves. Roast the chicken and cherry mixture for a further 10 minutes or until the chicken is tender and the cherries are hot. Serve the chicken with cherry mixture.